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1. #SAFE INTERNAL TEMP FOR CHICKEN HOW TO#
2. #SAFE INTERNAL TEMP FOR CHICKEN SKIN#
3. #SAFE INTERNAL TEMP FOR CHICKEN PRO#

If smoking a whole chicken, always point the thighs and the legs towards the fire or the hottest part of the smoker. You want to get a reading in both areas because they need to be treated differently. Known as dark meat, the thighs and the legs are more flavorful, because they contain more fat.Īlways probe the chicken with a thermometer in the breast, and the thighs. This part of the chicken contains more blood vessels and fat, so they need a little longer.

Not only does a spatchcocked bird look spectacular on the dinner table, it’s a great way to cook the chicken more evenly.ĭone Temperature – Chicken Thighs and LegsĬhicken thighs and legs should be cooked to an internal temperature of 175° F. This involves cutting out the backbone and flattening the bird like a butterfly. Thermoworks also produce smaller thermometers in the $30 to $50 range, however these thermometers are limited in their functions.ĭry Smoked Chicken? Here’s Why Spatchcock ChickenĪ great way to get your chicken to cook more evenly and quicker is by spatchcocking the chicken prior to cooking. ThermoWorks produce the best thermometers on the market, however expect to pay around about $100 for the Thermapen- the gold standard in food thermometers. These thermometers are affordable and have an excellent track record for being accurate, and fast.

#SAFE INTERNAL TEMP FOR CHICKEN PRO#

The TP19, and the Lavatools Javelin Pro are two high-quality thermometers that you can buy on Amazon. If a thermometer is inaccurate, then what’s the point? Chicken contains a lot of bacteria, so you want to trust that your thermometer is giving you the correct readings. Make sure you use a quality thermometer, because many cheap instant-reads are inaccurate. This will also allow you to check multiple areas of the chicken, such as the thigh and the breast. A good thermometer will give you a reading within two or three seconds and be highly accurate. The best way to check the internal temperature of chicken is with an instant-read thermometer.

#SAFE INTERNAL TEMP FOR CHICKEN HOW TO#

How To Check Chicken For Done Temperature The maximum temperature to smoke chicken is 375° F.īest Instant-Read Thermometers for Smoking

#SAFE INTERNAL TEMP FOR CHICKEN SKIN#

Any lower than this, the chicken skin will be soft and rubbery. Always keep the temperature above 275° F. The Best Temperature for Smoking Chickenįor best results, smoke chicken in the 300° F range. If you are cooking in the 350☏ to 375☏ range, the chicken should only take 30 minutes on each side and have a total cook time of 1 hour. Chicken pieces such as thighs, wings, and legs will only take about 45 minutes on each side if cooking in the 300⁰F range.

Probe the thighs and legs to 175° F and the wings at 165° F. However, a spatchcocked chicken will cook a little sooner because it will cook more evenly. If you are cooking in the 375☏ range, the chicken should only take 1 hour to cook. On average, it takes 1.5 to 2 hours to smoke a whole chicken if cooking at 300° F. Safe Internal Meat Temperatures According to the United States Department of Agriculture (USDA) Meat Internal Temperature (☏) Internal Temperature (☌) Beef, veal, and lamb (steaks, roasts, and chops) 145 63 Ground beef, veal, lamb 160 71 Pork (chops, roasts) 145 63 Ground pork 160 71 Ham, fresh or smoked 145 63 Fully cooked ham 140 60 Bacon 145 63 Turkey, whole 165 74 Turkey, breasts 165 74 Turkey, ground 165 74 Poultry (chicken and other birds) 165 74 The internal temperature should reach at least 165 degrees Fahrenheit to ensure that the chicken is fully cooked and safe to eat. To use a food thermometer, insert it into the thickest part of the chicken without touching the bone. It’s always risky to cook your chicken too low, that’s these temperatures will cause the bacteria to multiply.But how do you know if your chicken is fully cooked and safe to eat? The best way to check is by using a food thermometer. These bacteria will grow between the danger zone, which is between 40° F and 140° F.

The only way to kill these bacteria is to cook the meat to 165° F, which is safe for consumption. However, the breasts can dry out easily because they are lean with very little fat. The thighs and the legs contain more blood vessels and fat than other parts of the chicken, which is why they need longer to cook. Although the USDA recommends chicken be cooked to an internal temperature of 165° F. The ideal internal temperature for smoked chicken is 165° F in the breast, and 175° F in the thigh and legs. The fattier thighs and legs can handle more heat, but the wing tips can burn unless you shield them from the heat or foil the tips. Since the breast is lean, it can dry out easily. It has an awkward shape with a large cavity, which makes it difficult to cook evenly. Chicken presents several challenges when cooking.